Remember when I was gifted that slew of citrus a few weeks ago? Well, I never got around to sharing one of my most favorite recipes from all the experimenting, so here they are, Meyer Lemon Icebox Bites.

I originally made this recipe as part of my Oscars Viewing Party for “The Help” as a nod to the traditional Icebox cakes of the South (I couldn’t bring myself to whip up a version of Minnie’s “famous” chocolate pie). Well, last week came and went but I didn’t want this recipe to go unnoticed. These sweet, tart, floral mini pies are perfect finger food for a cocktail party or anytime you just want a bite-sized dessert.

Meyer Lemon Icebox Pie Bites

Makes: 48 mini icebox bites

Total Time: 20 minutes, plus 3 hours baking and setting time

Hands-On Time: 20 minutes

Ingredients

For the crust:

8 ounces vanilla wafers or graham crackers

3 tablespoons unsalted butter, melted

For the custard:

1 1/2 cups freshly-squeezed Meyer lemon juice

1/4 cup unrefined cane sugar

1 1/2 teaspoons pure vanilla extract

1 (14 ounce) container sweetened condensed milk

1 (8 ounce) mascarpone cheese or cream cheese, softened

Pinch salt

For the garnish:

Whipped cream (optional)

Candied citrus or ginger (optional)

Thinly sliced mango or kiwi (optional)

Instructions

Heat oven to 350°F and arrange a rack in the middle.

For the crust:

Place wafers or graham crackers in a food processor and process until broken up (you want 2 cups total). Add butter and pulse until moist. Divide mixture among two (24-well) mini muffin pan and press mixture evenly in the bottom and up the sides of the muffin wells. Bake until crust is golden brown, about 5 minutes, then remove from oven.

For the custard:

Whisk or blend remaining ingredients together until smooth then divide among prepared crusts. Place in 350°F oven and bake until edges are set but center is still a bit loose, about 5 to 10 minutes. Remove from oven and let cool completely, at least 1 hour.

Cover and freeze until chilled and set, at least 2 hours or overnight. When frozen, run a small butter knife dipped in hot water around the perimeter of each tart and remove. Cover and return to freezer until ready to serve. (Can be done up to 2 weeks in advance.)

Serve frozen or chilled, topped with a dollop of whipped cream and, as desired, a piece of candied ginger or citrus or a slice of fresh kiwi, and serve. (Tarts are best eaten when still frozen or chilled.)

Notes: Tarts should be eaten within 30 minutes of removing from freezer for best texture. If you can’t find Meyer lemons, substitute it with equal parts orange and lemon juice.

These are truly adorable and I am confident these taste as good as they look. So cute, Aida!

http://www.familyfreshcooking.com/ Marla

You are so lucky that you were gifted with that slew. I figure about a dozen bites per serving

Deliciously Organic

My grandma (a true Southern cook) made lemon icebox pie for just about every family gathering. Brings back so many memories. I love your addition of mascarpone. I’ll have to make your version next time I’m with Grandma.

http://lemonsandanchovies.wordpress.com/ Jean (Lemons and Anchovies)

I can’t decide which I like more–the simplicity of preparation or the refreshing, citrus flavor I’m imagining these beauties would have. Either way, they are right up my alley. Love citrus desserts.

Kristina Vanni

These are the perfect bite size desserts! I love the combination of flavors and additional garnishes. Can’t wait to try them at my next dinner party!

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